Kothu chapathi / Chapathis and egg scramble

 Last week was a hectic with my hubby away on a 10-day trip to India. It was tough taking care of the kids through the time, weekends were especially tiring since they started missing their dad :( I managed to keep them busy by taking them out to parks and most of the evenings we were hanging around in the nearby shops and some grocery purchase in between. We even went to the nearby weekend Farmer's market but by the time daddy came home, mommy was totally exhausted and couldn't blog for a week!  We had a restful weekend though, mostly staying at home due to the bad weather and watching movies.  Coming on to the recipe, we had this for dinner this Sunday and this one was a sure winner at our house. You can make this on days when you want something else instead of the regular chapathis and curry and healthy too, definitely better than the original kothu parotta.


Ingredients:
1. Chapathis/ rotis, 3.
2. Onion, medium size, 2, diced finely.
3. Tomatoes, 1, chopped finely.
4. Green chilies,2, slit into 2.
5. Ginger-garlic paste, 1/2 teaspoon.
6. Fennel seeds, 1/2 teaspoon.
7. Chili powder, 1/2 teaspoon.
8. Turmeric powder, a pinch.
9. Garam masala powder, 1/2 teaspoon.
10. Eggs, 2.
11. Curry leaves and chopped cilantro for garnishing.
12. Salt as per taste.

Preparation:
Cut or tear the chapathis into small bite-size pieces and keep aside. Heat a pan with a tablespoon of oil. When the oil is hot enough, add the fennel seeds and fry for a few seconds. Add the diced onions now and sauté for a few minutes until the onions turn translucent. Then add the chopped tomatoes, green chilies, and ginger-garlic paste and sauté for a few more minutes until everything is well blended. Now add the chili powder, turmeric powder, garam masala powder, and salt and mix everything well. Cook under low flame for 5 minutes until the spices lose their raw flavor. Add the torn chapathi pieces and mix everything well and let it cook for 2 minutes. Break the eggs into the chapathi mixture and scramble them until the dish turns a little dry and the eggs coat the chapathis. Garnish with curry leaves and chopped cilantro and serve hot with tomato ketchup.

Note: Chapathis can be substituted with pita breads, tortillas, or any other breads.